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POTATO SOUP WITH SHRIMP

Source of Recipe

internet


List of Ingredients

1/4 cup (1/2 stick) butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 Tbsp all purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, 2% or 1%
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half and half
1 ts salt
1/4 ts pepper
1 pound medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish


Recipe

In 4-qt saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissovled bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half and half, salt and pper. Let cool, then refrigerate until ready to serve.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, chop roughly into big chunks, and place them in a plastic bag. Refrigerate until ready to serve.

Reheat the soup over very low heat (it will stick to the bottom of the pot if you heat it too quickly) about 45 minutes before serving. When the soup is hot, add the shrimp and stir well. Sprinkle with bacon bits and cheddar cheese if desired.

Posted by: gavingrma_OH: from PAULA DEEN & FRIENDS LIVING IT UP, SOUTHERN STYLE